My friend mentioned that he could get his hands on one for me fairly cheap.
I know it is not a smoker but what are your thoughts.
I use the smoke pistol, but before I got that, I just put a small pan of oak chips (brisket) inside and removed one end rail for venting.
See my recipe and photos on it, here: http://burninlovebbq.wordpress.com/2009/07/23/how-to-smoke-briskets-on-la-caja-china/
Lotsa recipes and tips for La Caja China on my blog, drop on by!
I have had a Caja China #2 for many years as we do a pig roast every year on Christmas Eve. It does basically work like an outdoor oven and you will not get any flavor from the fire. The flavor comes from the marinade and the slow roasting process. The traditional cuban style roasted pork marinade is called Mojo. Mojo is a combination of sour orange juice, garlic, onion, oregano, seaor kosher salt, pepper and other spices depending on how you were taught to make it. There is a commercial product sold called Mojo Criollo that can be used in a pinch but is no where near the same flavor. The Caja China website has a smoke generator that can be installed on the Caja China that I may try some day. Hopefully I have attached a few picture of the pig roast I did this past Christmas Eve.